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Steps for making ice-covered moon cakes and mung bean stuffing 1 1. Weigh all the main ingredients.
Steps 22. Sieve and mix the flour, prepare milk and refined lactose, and then add the flour three times. Make it into a crust paste.
Steps 33. First, mix the icing paste.
Steps 44. Sieving can reduce the powder.
Steps 55. Steam for 20 to 30 minutes in water.
Steps of making ice-covered moon cakes and mung bean stuffing 66. These peeled mung beans have been soaked for 3 hours in advance, poured with the previous water, then added with about 40g of sugar as auxiliary materials, and then added with water that has only passed through the mung bean surface, and it takes 25 to 30 minutes to steam the mung beans.
The practice steps of ice-covered moon cakes and mung bean stuffing 77. Let the steamed ice-covered cakes cool.
Step 88. Paste the steamed mung beans and make them into mud.
Step 99: Add oil and flour and fry in a non-stick pan.
Steps for making mung bean stuffing for ice-covered moon cakes 10 10. After the mung bean stuffing is cooled, wrap it in plastic wrap and cool it in the refrigerator.
Steps for making mung bean stuffing for ice-covered moon cakes111.Knead the not-so-hot ice-covered cake to a smooth surface, wrap it in fresh-keeping paper and cool it in the refrigerator.
Steps for making mung bean stuffing for moon cakes with ice skin 12 12. Weigh the ice skin 15g, put away 35g of mung bean stuffing, and flatten the ice skin to wrap the mung bean stuffing. Then paste the fried cake powder (cooked cake powder can be made when steaming the ice skin, and the cake powder is just fried glutinous rice flour and the like until it is slightly yellow). The shape of the moon cake is molded by injection molding.
Steps for making ice-covered moon cakes with mung bean stuffing 13 13. After the ice-covered moon cakes are finished, put them in the refrigerator and eat them after 3 hours.